welcome the clients with a perfume which evokes that of the old cellars.

Transcription

1 Our bread strictly complies with the old days traditions of the peasants, when the housewives used their arms strength to make the dough and shape it in the typical homemade bread. We have brushed up these old recipes and traditions in order to give our clients, the not so young ones and the new generations, the flavours and tastes of a lost time. The long leavening with an addition of some dough from the previous day, makes it possible the use of a small quantity of yeast with the result of a lighter and more digestible bread. Wew use the following ingredients : strictly Italian selected flours, yeast, mountain water, but above all, a lot of patience and passion in what we do. Our cured meat welcome the clients with a perfume which evokes that of the old cellars. We only offer the best of the cured meat delicatessen preparing great charm dishes which have the flavour of the most genuine Parmesan history and the flavour of that nature that in our land becomes food. Food which has fascinated the world and which continue to charm people creating unique emotions If you suffer from any allergies, please ask the restaurant staff Some fresh products are submitted to blast chilling in compliance with Reg. CE 852/04 of HACCP manual. Some raw materials can be frozen according to market availability.

2 Osteria dei Servi board of cured meat Starters Price per portion Zibello 14,00 Culatello d.o.p. di Zibello az.agr. Dalla Tana Langhirano 12,00 Parma ham (30 months seasoned) Ham factory Galloni brothers Della bassa 11,00 Warm cooked shoulder of ham hand sliced with pears pickles Contadino 9,00 Mortadella, seasoned bacon, cicciolata (cracklings from October to March) Parma in tavola (degustazione) 12,00 Parma ham, coppa, salami from Felino Nobile (board for 4/5 people) 39,00 Culatello with rind, Parma ham, salami from Felino, coppa from Parma, cooked shoulder ham from S. Secondo Norcino (board for 5/6 people) 32,00 Mortadella, coppa from Parma, seasoned bacon, cicciolata, salami from Felino Parmigiano-Reggiano (per portion) 4,50 Tasting of Parmesan cheese Torta fritta (per portion) 3,50 Fried dumplings Bread and Service Euro 2,50

3 Innovation within tradition Osteria delicacies Starters Parmesan cheese flan with green apple sauce and Lambrusco gel 7,50 Confit tomatoe souffle, aubergins chips with mozzarella cheese and basil 8,50 Artichock flan with cooked shoulder ham from S.Secondo, pears pickles and almond flakes 8,50 Trilogy of bruschette of the Osteria 10,50 - With curd and Summer truffle shavings - With culaccia with rind - With crispy vegetables with lemon and mint scent and burrata For the list of allergens, please ask the restaurant staff

4 First course Soups Tasting of cold soups with bread croutons herbs flavour 11,50 Tomatoe soup with robiola Celery root and crispy throat Green mousse with avocado and yoghurt Zuppa povera dell osteria 8,50 Soup with maltagliati fresh pasta and Parmesan cheese crust Anolini in capon broth 11,50 Cold cream of the garden with bread croutons and robiola mousse Rice and risotti (cooking time 15/20 min.) Risotto alla parmigiana Parmesan style rice 8,50 Risotto alla Giuseppe Verdi Rice with culatello, asparagus, mushrooms and Parmesan cheese 11,50 Risotto Spinaciotto Rice with saffron cream, black bread crumbles and fresh vegetables 12,50 Risotto al Moscato Rice with moscato of Parma and summer truffle 12,50

5 First course Osteria dei Servi fresh homemade pasta Giuseppina e Luisella, our pasta makers, guarantee every day the quality of fresh pasta complying with the oldest Parmesan tradition Tortelli with herbs, 9,50 butter and 30 months seasoned Parmesan cheesee parmigiano (30 mesi) Tortelli with pumpkin, Parmesan style 9,50 Green tortelli with cooked shoulder ham from S. Secondo 11,00 Kirsh with Summer truffe on red rusino potatoes 15,00 and crispy asparagus Homemade tagliolini with Summer truffle 14,50 Red tagliolini on rucola sauce and fresh vegetables 11,50 Green Maltagliati 11,00 fresh pasta old days flavour (culatello salami, mushrooms and culatello) Small potatoes 9,50 dumplings on saffron cream and crispy culaccia Dumplings with nettle on carrots, 11,50 confit tomatoes and ricotta cheese For the list of allergens, please ask the restaurant staff

6 Disches from the tradition Second courses White meat Filetto 15,50 Veal tenderloin herbs flavour with Jerusalem artichokes mousse Pork cheek from Parma 13,00 braised with Lambrusco from the hills and potatoes with herbs pie Culatello roast with Malvasia sauce and sautéed potatoes 16,00 Filled brisket Parmesan style 15,50 Supreme Parmesan 13,50 style chicken rice flan, salad of the wood and red fruits Red meat Rosa dei Servi 28,00 Beef fillet, Parma ham and Parmesan cheese Millefoglie 29,00 Beef fillet layers with black truffle sauce, caramelised red onion sauce and black truffle flakes from Fragno

7 Disches from the tradition Second courses Raw meat Maria Luigia 10,50 Horse minced meat Horse tartare your way 11,50 Trilogy di tartare 14,50 Fassona fillet tartare Patanegra Tartare Horse tartare Grilled meat *Beef sirloin Black Angus (from 250g) circa *Beef tenderloin Black Angus Australia (from 250g) circa Sausage of pork from Parma 9,50 *The cost of noble meat is calculated according to the actual weight before cooking

8 Sides have your favourite dish with: Patate di Rusino profumate al rosmarino 4,50 Red potatoes from Rusino, rosemary flavoured Insalatatina di stagione 4,50 Salad of the season Verdure alla griglia 4,50 Grilled vegetables Padellata di verdure dall orto di nonno Paride 7,50 Pan of vegetables from the garden Cipolline in agrodolce 4,50 Vinagrette onions Giardiniera dei Servi 4,50 Pickled vegetables Spinaci al burro e parmigiano 4,50 Spinach with butter and Parmesan cheese La nostra attenzione per l ambiente Nel nostro locale serviamo AQua chiara ultra filtrata a km 0 ml 750 1,50 A richiesta: Acqua minerale in bottiglia ml 750 2,80 Our dishes are made at the moment and this requires a little of your patience... The kitchen staff Giovanni Cifarelli - Michele Bologna - Giorgio Perlongo Biagio Di Gennaro - Gabriel Pereira